Turkish · Lunch · Snack · Dinner
Turkish Fava (Broad Bean Purée)
Fava
A silky, gently set purée of dried split broad beans and sweet onion, sliced and finished with fresh dill, lemon and a thread of good olive oil. A classic Aegean meze that is naturally plant-based and high in fibre and protein.
- Prep
- 135 min
- Cook
- 55 min
- Total
- 190 min
- Serves
- 6
Calories come from: Carbs 49% · Fat 31% · Protein 20%
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Ingredients
For 6 servings- 1 1/4 cups250 gdried split broad beans (fava), skinless
- 1 medium110 gyellow onion, chopped
- 2 tbsp27 gextra virgin olive oil, for cooking
- 3 3/4 cups900 gwater
- 1 tsp6 gsalt
- 1 tspsugar (optional)
- 1 tbsp15 glemon juice
- 1 small bunch (about 1 1/4 cups chopped)15 gfresh dill, chopped
- 1 tbsp14 gextra virgin olive oil, for drizzling
- 1/3 small40 gred onion, thinly sliced, to serve (optional)
Steps
- 1
Rinse the split broad beans in a sieve under cold water until the water runs mostly clear, then drain.
- 2
Heat the 2 tbsp cooking olive oil in a heavy saucepan over medium heat.
- 3
Add the chopped yellow onion and cook gently for 5 minutes until soft but not browned.
- 4
Add the beans and the water, and bring to the boil.
- 5
Skim off any foam that rises to the surface.
- 6
Reduce the heat to low, partly cover and simmer for 40–45 minutes, stirring now and then, until the beans collapse completely and most of the water is absorbed.
- 7
Stir in the salt and the sugar, if using.
- 8
Blend the hot mixture with a stick blender until very smooth; it should be thick, like soft mashed potato.
- 9
Stir in the lemon juice and half of the dill.
- 10
Lightly wet a shallow dish or loaf tin with water and spread the purée in it, smoothing the top.
- 11
Cool, then cover and chill for at least 2 hours until set.
- 12
Turn out or cut into slices, scatter with the remaining dill and the red onion, if using, and drizzle with the 1 tbsp olive oil just before serving.
Swaps, storage and make-ahead
Swaps
- Use dried yellow split peas instead of split broad beans if fava is hard to find, simmering until fully collapsed and adjusting the water as needed.
- Leave out the sugar entirely, or use a pinch more lemon juice to balance the flavour instead.
- Swap the fresh dill for chopped flat-leaf parsley or a little fresh mint if you prefer a milder herb.
- Replace the sliced red onion with thinly sliced spring onions for a gentler bite.
Storage
Refrigerate leftover fava, covered, within 2 hours and eat within 3 to 4 days; add the fresh dill, red onion and olive oil drizzle only to the portion you are serving. It is served chilled, so no reheating is needed, and it is best not frozen because the texture turns grainy and watery.
Make ahead
Make the purée and let it set in the fridge up to 2 days ahead, keeping it covered. Slice and add the remaining dill, red onion and olive oil just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (223 g) | Per 100 g | |
|---|---|---|
| Calories | 211 kcal | 95 kcal |
| Protein | 11.2 g | 5 g |
| Carbohydrates | 26.4 g | 11.8 g |
| of which sugars | 3.2 g | 1.4 g |
| Fiber | 10.8 g | 4.8 g |
| Fat | 7.4 g | 3.3 g |
| of which saturated | 1 g | 0.4 g |
| Sodium | 402 mg | 180 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
